1224.20.2 Functional Elements
On-site conventional food service preparation shall be provided as follows in the size and number appropriate for the type of food service selected:
Patient food preparation areas shall be directly accessible to the entry for food supply deliveries and for the removal of kitchen wastes, interior transportation, storage, etc., without traversing patient or public circulation. Food preparation, service and storage shall be inaccessible to nondietetic service staff.
Provide an area for the receiving and control of incoming dietary supplies.
Licensed Bed Capacity Storage Space 1 to 99 beds 2 square feet (0.19 m2) per bed 100 to 199 beds 200 square feet (18.58 m2) plus 1 square foot 0.0929 m2) per bed in excess of 100 beds 200 beds and over 300 square feet (27.99 m2), plus 1/2 square foot (0.0465 m2) per bed in excess of 200 beds
- Additional storage space for dietetic service supplies, such as paper products, equipment, tray delivery carts, etc., shall be provided.
- Storage areas and sanitizing facilities for cans, carts and mobile-tray conveyors shall be provided.
- Waste storage and recycling facilities (per local requirements) shall be located in a separate room immediately accessible to the outside for direct pickup or disposal.
Provide a separate storage room for the storage of nonfood items such as cleaning supplies that might contaminate edibles.
Provide workspaces for food preparation, cooking, and baking. These areas shall be as close as possible to the user (i.e. tray assembly and dining). Provide additional spaces for thawing and portioning.
A cart distribution system shall be provided with spaces for storage, loading, distribution, receiving, and sanitizing of the food service carts. The cart traffic shall be designed to eliminate any danger of cross-circulation between outgoing food carts and incoming soiled carts, and the cleaning and sanitizing process. Cart circulation shall not be through food preparation areas.
If vending devices are used for unscheduled meals, provide a separate room that can be accessed without having to enter the main dining area.
Ware-washing space shall be provided in a room separate from food preparation and serving areas. It shall be designed to prevent contamination of clean wares with soiled wares through cross-traffic. The clean wares shall be transferred for storage or use in the dining room area without having to pass through food preparation areas.
Handwashing fixtures shall be located conveniently accessible at locations throughout the unit.
Office or other space shall be provided for the dietician or dietetic service supervisor.